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Low Carb Granola - Paleo, Gluten-Free, Sugar-Free

70202420 - healthy blueberry and raspberry parfaits in mason jars, scene on dark rustic background

This recipe is delicious! I have made it many times. It has great texture and smells heavenly when its cooking!!! It is delicious on its own or for making Parfaits! 2 weeks shelf life or longer if stored in Freezer.

Low Carb Granola - Paleo, Gluten-Free, Sugar-Free

1 Cup Almonds

1 Cup Hazelnuts

1 Cup Pecans

1/3 Cup Pumpkin Seeds

1/3 Cup Sunflower Seeds

6 Tbs Erythritol Or Monk Fruit Sugar Substitute

1/2 Cup Golden Flaxseed Meal

1 Large Egg White

1/4 Cup Butter

1 Tsp Vanilla Extract

Preheat the oven to 325 Degrees F. Line a large baking sheet with parchment paper.

Pulse almonds and hazelnuts in a food processor intermittently until most of the nuts are chopped into large pieces (about 1/4 to 1/2 of the full size of the nuts).

Add the pecans. Pulse again, stopping when the pecans are in large pieces. (Pecans are added later since they are softer.)

Add the pumpkin seeds, sunflower seeds, erythritol, and golden flaxseed meal. Pulse just until everything is mixed well. Don't over-process! You want to have plenty of nut pieces remaining, and most of the seeds should be intact.

Add the egg white to the food processor. Whisk together the melted butter and vanilla extract in a small bowl, and evenly pour that in, too.

Pulse a couple times, mix a little from the bottom toward the top with a spatula, then pulse a couple times again. Repeat as needed until everything is coated evenly. Again, avoid over processing. At the end of this step, you'll have a combination of coarse meal and nut pieces, and everything should be a little damp from the egg white and butter.

Transfer the nut mixture to the prepared baking sheet in a uniform layer, pressing together into a thin rectangle about a 1/4 inch thick. Bake for 15-18 minutes until lightly browned, especially at the edges.

Cool completely before breaking apart into pieces. (The granola will be soft when you remove it from the oven, but will crisp up as it cools.)

Serving size 1/4 cup - Total Fat 26g, 7g Carbs, 5g Fiber, 1g Sugar, 7g Protein. Total Net Carbs 2g.

Recipe taken from wholesomeyum.com